This study investigated how varying levels (0-2.5%, w/w) of Astragalus polysaccharides (AP) influenced the properties of low-salt (0.3 M NaCl) myofibrillar protein (MP) gels and their application in luncheon meat. The highest gel strength and water-holding capacity were observed at a 2% addition level, reaching 89.94 g...
Meng-Ning Zhao, Ziyuan Zhang, Ji Fang et al.· Meat Science· 0 citations
This study investigated the impact of oil phase properties on the stability of high internal phase emulsions (HIPEs) stabilized by a soy protein isolate-soluble soybean polysaccharide (SPI-SSPS) complex. HIPEs were prepared using corn oil, peanut oil, flaxseed oil, diacylglycerols (DAG), and medium-chain triglycerides...
Yafei Zhou, Ziyi Wang, Haotian Liu et al.· Food Chemistry· 0 citations
The growing demand for healthier meat products and the advancement of functional foods have positioned myofibrillar protein (MP)-based emulsions and emulsion gels as a central focus in food texture engineering. The primary challenge in research on MP-based emulsions and emulsion gels is to elucidate and precisely contr...
Jingming Zhang, Hong-Lei Zhao, Chuan-Ai Cao et al.· Food Chemistry· 0 citations
Soluble soybean polysaccharide (SSPS) demonstrates distinct structure and function in forming non-covalent complexes with soy protein isolate (SPI) and stabilizing diacylglycerol (DAG) emulsions. The complexation between SPI and SSPS was predominantly driven by non-covalent interactions, specifically electrostatic forc...
